Sambal Udang Brani (Brani-Style Sambal Prawns)

A dish bursting with bold, spicy-sweet flavour—made with prawns fresh from the morning haul, with hand-pounded sambal.

Ingredients:

• 500g medium prawns, shelled (keep tails on) and deveined

• 1 large onion, sliced thin

• 2 tbsp tamarind pulp, soaked in ½ cup warm water, strained

• Salt and sugar to taste

• Oil for frying

Sambal Paste (blended):

• 6 dried chilies (soaked and softened)

• 4 fresh red chilies

• 4 shallots

• 2 cloves garlic

• 1 small belacan piece (toasted)

• 1 tsp toasted dried shrimp (optional, for umami)

Instructions:

1. Heat oil and fry the sambal paste until deep red and aromatic.

2. Add onions, sauté till soft.

3. Stir in tamarind juice, a pinch of sugar, and salt. Let it reduce slightly.

4. Add prawns and cook until just done—don’t overcook!

5. Serve hot with rice, telur rebus, or tucked into banana leaf wraps.